Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan with cooking spray.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Press this mixture into the bottom of the prepared springform pan and bake for 10 minutes.

In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add in the granulated sugar, mixing until combined. Incorporate the eggs one by one.

Stir in the vanilla extract and sour cream. Carefully pour the batter into the cooled graham cracker crust.

Place the filled springform pan into a larger roasting pan. Add hot water to the roasting pan, filling it halfway up the sides of the springform pan.

Bake in the preheated oven for 55-65 minutes. Allow the cheesecake to cool gradually in the oven.

Transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight.

In a skillet, melt a cubed tablespoon of butter. Add peeled and diced apples, brown sugar, ground cinnamon, and nutmeg. Sauté for about 8 minutes.

In a saucepan, melt granulated sugar over medium heat. Whisk in the cubed butter followed by the heavy cream, then stir in sea salt.

Gently spoon the sautéed apples over the top of the cheesecake and drizzle the salted caramel sauce atop the apple layer.